Gaston Beef Stew

Name: Gaston Beef Stew
Ingredients: 2 Tbsp. vegetable oil; 2 lb. beef (stew or chuck); 1 to 2 chopped garlic cloves; 1 large chopped onion; 1 c. beef bouillon; 1 c. tomato sauce; 12 peppercorns; 3 whole cloves; 1/4 c. chopped parsley; 1 bay leaf; 1/2 c. dry sherry (I use cooking sherry); 6 medium potatoes, pared and quartered; 6 carrots, pared and quartered; 1 stalk celery, chopped

14 ingredients

10 steps

Ingredients

2 Tbsp. vegetable oil
2 lb. beef (stew or chuck)
1 to 2 chopped garlic cloves
1 large chopped onion
1 c. beef bouillon
1 c. tomato sauce
12 peppercorns
3 whole cloves
1/4 c. chopped parsley
1 bay leaf
1/2 c. dry sherry (I use cooking sherry)
6 medium potatoes, pared and quartered
6 carrots, pared and quartered
1 stalk celery, chopped

Directions

1

In large skillet, heat oil and add beef which you have cut into bite-sized pieces.
2

Brown meat over high heat.
3

Pour off most of the accumulated fat.
4

Sprinkle meat with flour and place meat in heavy saucepan.
5

Pour next 8 ingredients over it.
6

Simmer, covered, for 2 to 3 hours, or until meat is easily pierced with a fork.
7

During the last hour of cooking, add sherry.
8

Separately cook the last three ingredients until nearly tender.
9

Add to rest of stew for last 15 minutes of cooking.
10

Serves 4 to 6.